KERNEL CORN BREAD

Yield: 1 9" cake

1 cup Cornmeal
1 1/2 cup All-purpose flour
2 tsp Cornstarch
2 tsp Baking powder
1/2 tsp Baking soda
1/4 cup Sugar
3 tbsp Nutritional yeast
1 cup Corn kernels
2 tbsp Oil
Salt, to taste

Buttermilk
1 cup Soy milk
2 tsp Lemon juice

Preheat oven to 350F.

In a large mixing bowl, combine the dry ingredients. Stir in the corn kernels, followed by the oil & the salt. Set aside. In a small bowl, mix together the soy milk & lemon juice to make buttermilk. Pour into the dry ingredients & mix well. Lightly oil a 9" square baking pan. Turn batter into the pan.

Bake in preheated oven until well done, 25 to 30 minutes. Cut into squares & serve immediately, or cool & serve at room temperature.

VARIATION: Add 3 chopped jalapeno chiles when you add the corn kernels.